Coconut Curry Fish

This colorful hake and prawn one-pot meal has Thai and Indian inspired flavors and is quick enough for midweek  summer meal that is ready in under 30 minutes...because no one wants to spend all day in a hot kitchen.

Serves 4

Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 teaspoon shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1  tablespoon Madras curry powder
1 tablespoon light brown sugar
small bunch coriander, stems finely chopped
One 15-ounce  can coconut milk
1 1/2 pounds skinless hake fillets, cut into rectangles
1/2 pound 16-20 count shrimp
1 lime, halved
Cooked rice, for serving

Directions:
Heat the oil in a Dutch oven over medium high heat. Add the onion and cook until soften the for 5 minutes. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 minutes. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tablespoons of water, and reduce to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Cover with the lid and simmer for 5 minutes more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for and adjust the seasoning, adding a squeeze more lime to the sauce if you like. Garnish with coriander leaves and serve with rice.

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